Day Sixteen of #30dayscleansingchallenge

What do you do with leftover cooked grains? Throw them away? No, we should not waste food! Each grain has consumed so much energy and resources from the planet and should not be wasted. Then what to do with them? Well, make Pazhaya soru (old rice). Fermentation of food to avoid spoilage has be practised for centuries now. In ancient Tamil Nadu, farmers and labourers consume Fermented rice for breakfast and pack some for lunch too. This is to keep them hydrated and energetic throughout. Later as the food chain (read as wealth chain) evolved, people forgot about this healthy cheap food option thinking it is for the less fortunate.

Fermented grains give sustained energy with all natural nutritional supplements which comes from the fermenting bacteria in it.
It is so soothing for the intestines and does not irritate it because the grain is fermented and digested by bacteria.
These trillions of bacteria produce copious amount of B complex vitamins, vitamin B12 (a good source for vegans), and K vitamins.
The lactic acid bacteria break down the anti-nutritional factors in the grains resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points. For example, after 12 hours of fermentation of 100 grams of rice, the availability of iron changes from 3.4 mg to 73.91 mg (an increase of 2073%).
Rich in fibre, curbs appetite and aides weight loss.
As millets are also loaded with amino acids, fermenting them further increases their ability to be absorbed in our body.

How to prepare this magic elixir?

Cook millets and cool completely.
Soak in plain water over-night preferably in a clay vessel or porcelain container.
Keep in a warm place, so that you allow healthy bacteria to grow over night.
Drain the water next morning and drink it in empty stomach.
Enjoy the grains with onion, green chilli or soy/peanut curd.